Chermoula Chicken and Warm Panzanella Pasta Salad

Meanwhile, heat a drizzle of oil in a large frying pan on medium-high heat.

Season the chicken with salt and pepper. Sprinkle over the chermoula style spice mix. IMPORTANT: Wash your hands and equipment after handling raw chicken and its packaging.

Once hot, lay the chicken into the pan and cook until browned, 5 mins each side. 

When the veg have 10 mins remaining, remove from the oven and pop the ciabatta chunks onto the empty side of the tray. 

Drizzle with oil, season with salt and pepper and toss to coat well. Return for the remaining cook time until the croutons are crispy and golden, 8-10 mins. Remove the tray from the oven and set aside.

Meanwhile, boil a full kettle.

Pour the boiled water into a medium saucepan with ½ tsp salt and bring to the boil.

Add the ditali pasta to the water and bring back to the boil. Cook until tender, 10 mins.

Once cooked, drain in a colander, rinse with cold water and pop back in the pan. Drizzle with oil and stir through to stop it sticking together.

Meanwhile, once browned, lay the chicken onto a baking tray and roast on the top shelf of your oven until cooked through, 10-12 mins. IMPORTANT: The chicken is cooked when no longer pink in the middle.

When cooked, remove from your oven. Cover with foil and allow to rest for a couple of mins.

Meanwhile, in a large salad bowl, combine the harissa paste (add less if you'd prefer things milder), cider vinegar, half the honey and olive oil for the dressing (see pantry for both amounts).

Season with salt and pepper and mix well.